3CupsAll Purpose Flour+ Extra Flour to use when rolling out the tortillas.
1teaspoonSaltYou can add an additional ½ tsp of salt for a more savory tortilla.
3tablespoonFiltered Bacon Drippingsor use Lard.
1CupHot Water
Instructions
In a large bowl add flour and salt, mix with hands. Then add bacon fat in small pieces to distribute evenly into the flour and mix with hands to incorporate.
Add about half of the hot water, and carefully start mixing with your hands. If it's too hot then wait a little bit. Keep mixing with hands, and add more water until a dough ball forms.
If dough is too sticky add a little flour, if it's too dry add more water. Keep kneading dough either in the bowl or on a clean work surface until a smooth ball forms.
Mixer Method: In a stand mixer with a hook attachment, add flour, salt, and bacon fat. Mix on low speed to incorporate. With the mixer on low speed slowly add hot water. Increase the speed of the mixer to medium. If the dough is too sticky add a little flour, if it's too dry add more water. Continue mixing until smooth ball forms.
Portion the dough into balls. I used a kitchen scale for accurate measurement. For large burrito size tortillas, I used 50g of dough. For small taco-size tortillas, I used 25g of dough.
Once all the dough is portioned out, rub your hands with a little bit of oil and pat the tops of the dough balls so they don't dry out. Cover with a clean kitchen towel and allow to rest for 20 minutes.
After 20 minutes, heat a griddle or skillet over medium heat. Do Not add oil to the pan.
Add a pinch of flour to a clean surface and more to your rolling pin. Take one of your portioned dough balls, and slightly flatten it on the floured surface. Using even pressure, start rolling and going over all the edges of the tortilla. If the tortilla is sticking add a little more flour. You don't want to add too much flour since it will make the tortilla drier. Keep rolling until you get it as thin as you can. Don't worry if it's not a perfect circle, they will still taste good.
Take your rolled-out tortilla and place it on the hot pan. After about 10-20 seconds it should start bubbling up. Let it cook for 30 seconds on one side then flip it over for another 30 seconds. The time may vary depending on how hot your pan is. You want some char marks, but not burned. Remove the tortilla from the pan and place it in a clean towel inside a tortilla warmer or a large zip top bag. If tortillas are left out, they will dry out.
Storing them wrapped up allows the heat to steam the tortillas and makes them even softer. Finishing cooking all the tortillas and storing them covered until ready to serve.
If you have leftover tortillas, place them in a zip-top bag in the refrigerator for up to a week. Tortillas can also be frozen in a zip-top bag and then allow to thaw in the refrigerator. Reheat on a skillet.
Video
Notes
Place leftover tortillas in a zip-top bag in the refrigerator for up to a week. Or Freeze for up to 3 months. Reheat tortillas on a skillet/comal or in the microwave wrapped in a paper towel.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.